Cream Cheese Swirl Chocolate Chip Brownies

Steps

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
2. Make the cream cheese swirl first: beat the cream cheese with 25 g of the sugar (one-eighth of the sugar) until smooth, then beat in 50 g of the egg (one egg). Set this cream cheese swirl aside.
3. Make the brownie batter: whisk the melted butter with the remaining 175 g of sugar until glossy. Whisk in the remaining 100 g of egg (two eggs) and the vanilla until thick.
4. Sift the unsweetened cocoa powder over the batter and whisk until smooth and dark. Add the flour and salt and fold with a spatula until just combined. Fold in the chocolate chips.
5. Spread about three-quarters of the brownie batter in the pan. Dollop the cream cheese swirl over it, then dollop the remaining quarter of the brownie batter between the cream cheese spots.
6. Drag a butter knife through the dollops in figure-eights to marble the top without overmixing.
7. Bake 30 to 35 minutes, until the cream cheese swirl is set and a toothpick inserted in the brownie part comes out with a few moist crumbs but no wet batter; the center should reach 160°F (71°C).
8. Cool in the pan on a rack for at least 1 hour, then chill 15 minutes for cleaner cuts. Lift out by the parchment and cut into 12 bars. Store leftovers in the fridge.